Ground Turkey with Collard Greens and Garlic Mashed "Potatoes"

After a fun Monday at the office, I especially enjoy coming home and cooking a full meal - followed by a delightful dish washing session {usually left to C, who is so much better at it than I am ;) }. In reality, a one or two pan meal is a lifesaver: less work, less clean-up, more relaxation. Not only is this dish quick and easy, it cheaply feeds two and occasionally will leave a bit of leftovers for lunch the next day.

We made it with cauliflower mash this time, but I frequently let this dish stand alone because it's usually plenty. I used to hate collard greens, but only because they always looked greasy and were accompanied by bacon. Now, this leafy green is one of my favorites.

Take the turkey out of the fridge so that it is closer to room temperature when you cook it. Heat almond oil on medium in a large skillet {I used a Le Creuset cast iron skillet - best gift EVER}. Add the diced onion and crushed red pepper. Sauté until the onions are transparent. Crumble in the turkey, adding salt {I used a pinch here and a pinch when I added the collard greens}, and the cumin. After the turkey has browned through, add in the collard greens {due to the size of my pan, I added small handfuls at a time, but if you have a larger pan, you can add it all in at once}. Give the mix another 5-7 minutes or until the collard greens are cooked to your liking.

Chop the cauliflower into florets and toss into a steamer with the garlic cloves for about 10 minutes. Remove from the steamer and let the water drain out for a couple of minutes before putting the cauliflower+garlic cloves in a food processor along with the salt and ghee. Blend.

When I served this recipe to my dad, he had no idea he wasn't eating potatoes. Now, this is my dish of choice to bring to family dinners, so I can sneak in some extra veggies.